Double Chocolate Chip Pudding Cookies

We have a lot of delicious cookie recipes with pudding in them. These rank right at the top and will be a big hit with chocolate lovers. They are a soft and fudgy just like a brownie! Your family will go nuts over these cookies. You may want to consider making a double batch!

In a large bowl, cream together butter, brown sugar, sugar, and dry pudding mix. Beat in eggs and vanilla. In a medium sized bowl combine flour, cocoa, and baking soda. Then add the flour mixture into the other bowl and stir all until combined.

Fold in 1 1/3 cups of chocolate chips into the cookie dough.

Roll into balls and place on an ungreased cookie sheet. Press in additional chocolate chips into the top of each cookie.

9 Comments

Each time I come to the site to print recipes, it is so glitchy I almost dread it. I think it’s the little video ads. If it’s possible, could that be fixed? I love your recipes but I just can’t take the stuttered page anymore 🙁

Hi,
I love your regular emails and always look forward to them.
However I live in England and always need to ‘convert’ your wonderful recipes. I’ve got to grips with using ‘cups’, and translating some of you ingredients from ‘Baking Soda’ to ‘Bicarbonate of Soda’ etc, but am often stumped with some of the other ingredients you use, like within the, what has to be really yummy ‘Double chocolate chip pudding cookies’ which I would dearly love to make, what is ‘instant chocolate pudding mix’?
I understand that it makes a chocolate flavoured pudding, and using 3.4 oz it is obviously an integral part of the recipe.
But does it make a mousse? in England we have mixes to which you just add milk and whisk vigorously and end up with a fairly solid mousse. Or is it more of a ready made cake mix, to which this side of the pond one would only add a couple of tablespoons of milk or water and maybe an egg and voila: cake!
It would be so really helpful if you could describe in a bit more detail what some of the ingredients are when you use pre-prepared ingredients in you recipes. I expect that you can’t mention specific brands (which is a shame as I could do an internet search for them,) but an actual description of what they are, for those of us not living in America would be so very helpful.
Thank you,
Kind regards,
Frances

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